CHOCOLATE CHIP COOKIES PINTEREST RECIPES
CHOCOLATE CHIP COOKIES RECIPE - NYT COOKING
You may have memorized the foolproof gem on the back of the Toll House bag, given to the world by Ruth Graves Wakefield in the 1930s. But this may become your new favorite chocolate chip cookie recipe. It’s a little more complicated, and you’ll have to plan ahead: After assembling the dough, you must chill it for at least 24 hours before baking it, and preferably up to 36. This allows the dry ingredients time to soak up the wet ones, which results in a firmer dough. It leads to a marvelously chewy, chocolate-rich cookie. Don’t skimp on good chocolate, and the sea salt is not an option — it’s the beacon at the top of this gorgeous treat. (You can certainly put this recipe together by hand, but a stand mixer makes it easy work. If you’re in the market for one, our colleagues at The Sweethome have tested quite a few, and they've put together an excellent guide to the best.)
Provided by David Leite
Total Time 45 minutes
Yield 1 1/2 dozen 5-inch cookies
Number Of Ingredients 12
Steps:
- Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
- Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
- When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
- Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.
Nutrition Facts : @context http//schema.org, Calories 399, UnsaturatedFatContent 6 grams, CarbohydrateContent 67 grams, FatContent 18 grams, FiberContent 12 grams, ProteinContent 10 grams, SaturatedFatContent 11 grams, SodiumContent 254 milligrams, SugarContent 29 grams, TransFatContent 1 gram
COPYCAT CRUMBL CHOCOLATE CHIP COOKIES - LET'S DISH RECIPES
These huge, soft cookies are studded with milk chocolate chips and oh so good! Just like the ones from Crumbl bakery.
Provided by Danelle
Total Time 25 minutes
Prep Time 15 minutes
Cook Time 10 minutes
Yield 1
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees. Line two baking sheets with parchment paper.
- In a large bowl, beat the butter and sugars on high speed for 3-5 minutes, occasionally scraping down the sides of the bowl.
- Add eggs and vanilla and beat for 1 minute more.
- Mix in flours, baking soda and salt. Stir in chocolate chips.
- Measure 1/3 cup of dough and form into a ball. Pull the ball in half, then press it back together with one of the jagged edges facing up. Place the dough balls on the prepared cookies sheets, 2 inches apart (6 cookies per sheet).
- Bake for about 10 minutes, or until cookies are just golden. Do not over bake. Let sit on cookie sheet for ten minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 523 calories, CarbohydrateContent 69 grams carbohydrates, CholesterolContent 78 milligrams cholesterol, FatContent 25 grams fat, FiberContent 2 grams fiber, ProteinContent 6 grams protein, SaturatedFatContent 15 grams saturated fat, ServingSize 1, SodiumContent 443 grams sodium, SugarContent 41 grams sugar, TransFatContent 1 grams trans fat, UnsaturatedFatContent 8 grams unsaturated fat
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Total Time 25 minutes
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Total Time 25 minutes
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In the 1930s, Ruth Wakefield, the inventor of the chocolate chip cookie, ran the Toll House Inn, a popular restaurant in eastern Massachusetts, with her husband. Using an ice pick, Wakefield broke a semisweet chocolate bar into little bits, mixed them into brown-sugar dough, and the chocolate chip cookie was born. In 1939, she sold Nestlé the rights to reproduce her recipe on its packages (reportedly for only $1) and was hired to write recipes for the company, which supposedly supplied her with free chocolate for life. This recipe is very close to Mrs. Wakefield's original (hers called for a teaspoon of hot water and 1/2-teaspoon-sized cookies), and the one you'll still find on the back of every yellow bag of Nestlé chocolate chips.
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Reviews 4
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Total Time 30 minutes
Cuisine american
Calories 94 per serving
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TOLL HOUSE CHOCOLATE CHIP COOKIES RECIPE - NYT COOKING
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From cooking.nytimes.com
Reviews 4
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Total Time 30 minutes
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